Rose Tea Cake by an English Rose
Charlotte Heather WallAn English Rose riffs on classic teatime, infusing dainty cakes with loose rose tea, rose sugar and rose water for a fruit‑free twist on teacakes. Light sponge, optionally blushed pink, is glazed with simple icing and glitter, then served beside robust English Breakfast: floral, sparkling comfort for rainy afternoons.
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